The restaurant
L'Orangerie by Osmany Tavares

The restaurant

The third signature gastronomic restaurant at Four Seasons Hotel George V, L’Orangerie, one-Michelin-Star at the 2017 Michelin Guide, offers a brand new dining experience in the heart of the Marble Courtyard with its terrace, already home to the recently opened Le George (1* Michelin Star) restaurant and the three Michelin starred le Cinq. L’Orangerie offers a traditional French contemporary cuisine imagined by Chef David Bizet in a true light setting.

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The decor

The restaurant is in a modern conservatory of 7-metre high glass and–steel structure, which blends seamlessly with the architectural Art Deco style of the hotel with stunning views of the Courtyard decorated with orchids. The decor is intimate. At night, soft lighting elevates your meal under the stars of Paris, all year round.

Our chef
chef-orangerie

Our Chef

A true nature lover, Chef David Bizet presents his menu like a definition of a traditional French contemporary cuisine « of elegance, refinement and femininity, and respectful of nature » in perfect harmony with the four seasons.
The colour arrangement of the food in his plates come into their own like the palette of a painter whose artistic sensibility lingers in the mouth. David Bizet receives in 2017 his first Star at the Michelin Guide. 

Photo gallery
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restaurant L'Orangerie du Four Seasons Hotel George V
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Our menus
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Lunch Menu 75 euros

Starter, main dish to choose.

 

King Crab, lemon water and spiced cauliflower

Smoked soft egg, Imperial caviar and watercress

Roasted Scallops, wild flavor, foie gras and celery

Stewed Red mullet, intensified sauce, butternut

Pigeon in a bran crust, turnips, truffle and black olive

Glazed veal sweet bread, artichoke, spring onion with soya, slightly acid tannin

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Discovering L'Orangerie menu 95€

Starter, main dish and dessert to choose.

 

King Crab, lemon water and spiced cauliflower

Smoked soft egg, Imperial caviar and watercress

Roasted Scallops, wild flavor, foie gras and celery

Stewed Red mullet, intensified sauce, butternut

Pigeon in a bran crust, turnips, truffle and black olive

Glazed veal sweet bread, artichoke, spring onion with soya, slightly acid tannin

Crunchy Tahiti vanilla, malted cereals

Coffee Buckwheat, crunchy and creamy

Chocolate Leaves and Soufflé, peruvian dark chocolate, black cardamom

Carpaccio de Bar mariné, fenouil sauvage, pomme rate givrée.2 @Jean-Claude Amiel

Starters

Poached Langoustines, seaweeds tartar, creamy roasted hazelnut 45€

Abalone from Finistère, seaweed, black garlic, herbaceous sauce 38€

Roasted Scallops, wild flavor, foie gras and celery 42€

King Crab, lemon water and spiced cauliflower 30€

Smoked soft egg, Imperial caviar and watercress 32€

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Main courses

Line-caught turbot, cauliflower, shellfish, pink onions 58€

Salmon from Isigny, ginger flavored cabbage, gooseberries, oyster and caviar 49€

Stewed Red mullet, intensified sauce, butternut 56€

Blue Lobster with salted butter, salsify, truffle and craterellus mushrooms 65€

« Poulette du Perche », spicy eggplant, héliantis, black truffle 55€

Glazed veal sweet bread, artichoke, spring onion with soya, slightly acid tannin 58€

Pigeon in a bran crust, turnips, truffle and Kalamata olive 55€

Back of smoked Roe deer, praline, beetroot and black fruits 64€

Red young partridge «à l’étouffé de Garrigue», gramineaes toasted, Amontillado Tio Diego 57€

Mesclun Salad, truffle oil vinaigrette 19€

French Cheese Selection, fresh and ripened 23€

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Desserts

23€

Crunchy Tahiti vanilla, malted cereals

Meringue Flower, citrus and fresh herbs

Chocolate leaves and Soufflé, peruvian dark chocolate, black cardamom

Tender Pear with chestnut honey, juniper shortbread, truffle, hazelnut

Coffee Buckwheat, crunchy and creamy

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Tasting menu 125€

125€

Poached Langoustines, seaweeds tartar, creamy roasted hazelnut

Roasted Scallops, wild flavor, foie gras and celery

Line-caught turbot, cauliflower, shellfish, pink onions

Pigeon in a bran crust, turnips, truffle and black olive

Meringue Flower, citrus and fresh herbs

Bûche Maxime Frédéric @Linda Lam (1)

CHRISTMAS EVE DINNER

The Appetizers

Poached Langoustine
caviar, creamy roasted hazelnut

Foie gras and Gillardeau oyster
spicy broth

“Blanc-Manger”
black truffle coulis

Poultry and Blue Lobster in crust
lobster sauce

Kiwi freshness with Matcha Tea

Yule log,
like a Christmas Tree

Mignardises

330€ – Excluding Drinks

Event - Copyrights Vituoso

New Year's Eve Dinner

The Appetizers

King Crab
lemon water and spiced cauliflower

Poached Langoustine
creamy roasted hazelnut

Black truffle
smoked potato and buckwheat

Roasted lobster with chestnut leaf,
white truffle from Alba

Kobe Beef, Imperial Caviar
cabbage with ginger

Meringue Flower
raspberry and peppermint

Crunchy Vanilla Tahiti
malted cereals

Mignardises
950€ – Excluding Drinks

Our other restaurants
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Le George

Le George offers a light and modern Mediterranean-style cuisine designed for sharing, with many dishes available in half portions. A convivial, gastronomic experience, taking guests on a journey between the French Riviera and northern Italy.

Discover the restaurant / Booking / + 33 1 49 52 72 09

Gregoire Gardette

Le Cinq

Christian Le Squer is the Chef of Le Cinq, three Michelin stars. He defines himself as a creator of flavors and composer of tastes. Like a couturier or a perfumer, he shapes and assembles products products in order to enhance them and obtein the most exacting flavors with perfect coherence. An unforgettable experience combined with a wine cellar with 50,000 bottles.

Discover the restaurant / Booking / + 33 1 49 52 71 54

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La Galerie

A lively spot that’s buzzing from morning to night, in a timeless setting, La Galerie serves an exquisite French menu. Chef David Bizet creates dishes inspired by traditional regional French cuisine with a modern flair.

Discover the restaurant / + 33 1 49 52 70 06

Access and contact

Come to l'Orangerie

Four Seasons Hotel George V

L'Orangerie Restaurant

31 Avenue George V
75008 PARIS
FRANCE

Valet parking / Parking Vinci / Subway George V

Contact us

+33 1 49 52 72 24
l.orangerie@fourseasons.com

Contact Presse

Public relations Departement : relationpublique.par@fourseasons.com
+ 33 (0)1 49 52 70 76

Credits

Credits

Design et conception: cakedesign

Intégration et Développement : Mashvp

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